Sunday I have been busy in the kitchen cooking a delicious French Onion Soup with homemade baguettes for our Cooking Light Virtual Supper Club. This month the theme was cooking with wine. During my visit in Oregon, this summer, I bought a nice Chardonnay. This is the wine that I used for the soup.
The soup is time consuming, you need to plan ahead. The onions are slowly caramelized for 2-3 hours and then you start making the soup. The recipe says that it is for 8 servings but if you are eating the soup for a main meal it will serve 4. You can freeze the soup without the bread and the cheese.
Here is what everyone is cooking this month:
Shelby: Cheese Fondue with Apples
Val: Baked Rice with Butternut Squash
Jamie: Salmon with White Wine-Mustard Sauce
Aggie: Red Wine Pear Crisp with Spiced Streusel
French Onion Soup